This turned out great... we never make ice cream and with all the reviews, I was really nervous. I DID adjust because of my nervousness - we bought Hershey’s milk chocolate bars and processed them so they’d melt better, I used 3/4 tsp peppermint, I used about an 1/8 tsp salt. Mint flavor was perfect, chocolate was just enough and didn’t have use chewing our ice cream, and the consistency was fantastic!!! Great, simply, quick recipe. We’ll be doing this a lot! (We may try whole milk instead of 2% next time to give it a richer feel, and we’ll definitely use it as a base with other flavors)
This was great, pretty easy, and I had everything on hand. I made a few tweaks based on other reviews... I used minced garlic, and added salt (could have added more). I made a ton... used 7 med russets, and so I used around 1/3 cup oil, and 1 2/3 tsp of each ingredient (other reviews mentioned upping the seasonings and I upped the portions anyhow)...and I mixed everything in a ziplock freezer bag. I followed other suggestions to bake at 400 for 15, turn, and another 15 minutes. I think my wedges were on the thicker side, I could have used a higher temp and longer time to get them crispier on the outside... but they’re great - great base recipe that could be tweaked with adding more garlic and Parmesan or cutting the potatoes thinner to fit whatever you making with it! Will definitely do this again!
I made this for Thanksgiving! My grandpas favorite pie is strawberry rhubarb. I took a few suggestions (like buying frozen cut rhubarb at Sprouts). I mostly followed the recipe and didn’t pre-cook anything. I rinsed the frozen rhubarb and weeded out the larger thicker looking chunks. Tossed it with the strawberries then tossed them with the sugar and flour, AND LET SIT FOR THE FULL 30 MINUTES. I did alter cooking to 15 minutes at 425 and then 350 for 40 minutes, and had the crust edge covered until the last 15 minutes. I did the egg/sugar on the crust... and I did sprinkle cinnamon and nutmeg over the topping before placing the upper crust since it’s fall. I followed the suggestion of doing lattice to allow steam out, I also baked it the night before and didn’t cut it for near 24 hours. It was PERFECT!!! No flour flavor, rhubarb was all soft and tangy (not sour), and the pie held together while being cut and served! I’m so happy, will definitely be doing this one again!
This was wonderful! The batter was wonderful, I forgot to dip the fish in flour before the batter, and I pan fried them as I don't have a deep fryer...and still they were crispy and flakey! I left out the capers and substituted the dill for garlic powder in the sauce (I didn't have any), it was still really good but I will probably try it with next time...I can see how those would add an extra but of flavor. My husband was a bit unsure of the sauce, but he really liked it...said it was true to the kind if tacos you'd get down in ensinada. We are from San Diego, so it's nice to have a good recipe for home instead of going out!
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